Wulf's Webden

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27 December 2023
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Soundcraft ui24R mixer – 1 year review (part 1)

It was about a year ago that we installed a new sound mixer at church. The old one had served well for over two decades but there were a number of bits that weren’t working reliably (like pre-fade listen on the first 6 channels, including the ones used for vocal mics) and, as more things began to fail, it was agreed that an upgrade would be a more sensible route than trying to get it all fixed and limping on for another year or two.

Our choice was a Soundcraft ui24R. Going for a digital mixer was a pretty easy choice. Research I’d done a couple of years earlier suggested that, even then, it what what all the companies offering church installations were going for and it would greatly increase our facilities at minimal or even reduced cost. Going for a headless unit and forgoing the array of knobs and sliders for each channel was a bigger step but, having used a similar device from Allen and Heath a few months previous, it wasn’t such a stretch. It would take no more space and, even combined with a large screen touch interface, was much less expensive than a more traditional looking unit and with less moving parts to go wrong.

Why that particular make and model? It was a combination of the facilities, the overall cost, a little bit of familiarity and also that I couldn’t find anywhere able to offer one of the Allen and Heath ones without at least a 3 three month lead time. One year on, and I am increasingly confident that it was a decent call. In the next few posts on this blog, I want to document what it offers, what I’ve loved about it, a few things that have been less ideal and finally some thoughts on what else we might try with it in the year ahead.

Posts will go up as I write them and then I will probably go back and edit them so readers can easily hop between the set.

26 December 2023
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A Turkey of My Own

We had a lovely Christmas meal with friends yesterday. The only downside of someone else doing the heavy lifting in the kitchen is that you don’t get all the leftovers to enjoy. I know some people complain about having a week of turkey themed meals after Christmas Day but, as it is bird I typically only bring to the table once a year, I’m happy with that. The solution therefore was to have my own turkey waiting in the fridge, ready to cook up today.

The two main challenges with turkey are that it is typically a big bird (even the “small” one I picked up outweighs the biggest chickens I’ve seen by quite a margin) and that it contains different qualities of meat that require different cooking. The breast can easily dry out but the legs, dark muscle from carrying all that weight around, need longer to be properly done.

My solution was to divide and conquer. Off came the legs, roasted low and slow in a covered dish with a fair amount of wine and water in the bottom. Out came the backbone, lower ribs and other easy to remove bones to join the gizzard making stock in the slow cooker. Then the rest, wings separated from the body, tucked in another pan to go in a bit later after the oven had been turned up.

It all worked very well. The legs were done earlier than expected and were set aside to cool and then get bagged up for the freezer. Even the main part cooked quicker than I expected but benefited from a good long time to rest and that created space for the other roast veg and stuffing to have space in the oven. We’ve had our own turkey dinner, smaller than yesterday but still delicious, and I’ve got plenty of leftovers both for the next few days and for longer term storage in the freezer alongside the legs.

24 December 2023
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Christmas Carils

Time soon to have lunch and head on down to Queen’s Park in Loughborough for the annual carol singing event. Lots of people gather and we are accompanied in our melody making by the strains of the carillon.

What is a carillon? It is a rather unwieldy instrument consisting of a keyboard type device linked to numerous bells instead of strings or pipes. Loughborough’s one is housed in a tower that was completed 100 years ago, erected as a memorial in the years following the First World War. It is one of the largest in the UK: at 47 bells it is only narrowly beaten by a 48 bell tower at Bourneville junior school and that looks to be a shorter tower from the photos.

I’ve not yet been inside but I expect there are certain physical challenges in playing it. Sometimes the rhythms fall a little out and the crowd of singers is often a little out of step with the bells. However this Christmas ‘carilling’ is a fun tradition and we enjoy taking part.

23 December 2023
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More Mooli

We were given a Mooli (AKA Daikon), a large oriental white radish, in the summer and subsequently went out and bought some seeds. None have come to anything like the same size but they are still happily growing away despite the various versions of harsh weather we’ve had. Even today, I was able to harvest a few roots to go in a lunchtime soup.

One to try again next year, starting a bit earlier and seeing if we can get some larger, more succulent results.

22 December 2023
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Stuffing Balls

We’re being hosted by friends on Christmas Day but I’ve been asked to take along some stuffing. It is something I’ve made before but not for a while so I decided to trawl back through my collection of cookery books and see what hints I could find. Honestly, the yield was a little disappointing and the few recipes I did turn up were mainly for things like ‘orange and cranberry stuffing’. I’m sure that’s lovely but I just wanted something simple that would complement the main meal rather than trying to draw too much attention to itself.

The best result was a recipe from the Hairy Biker’s British Classics book but even that wasn’t going to straightforward. I didn’t have a ready supply of turkey livers and, since one of the guests is lactose intolerant, I couldn’t soften the onions in butter. Instead, after also consulting a few online sources, I developed my own version with a test batch and, following a few refinements, the final version (now frozen and ready for the big day). Here’s what I ended up with:

100g breadcrumbs
80g chestnuts (pre-cooked)
c. 140g loosely chopped onion (red or white)
5-10g dried sage
salt and pepper
400g 15% fat pork mince
1 medium egg

I added each ingredient to the food processor in turn, using the blade to chop them up before adding the next one. When processed, the pork mince becomes like sausage meat and I’m not entirely sure the egg was needed (in my first iteration, I had twice the amount of breadcrumbs and it was more important then). The mix was shaped into walnut-sized balls (a convenient size using a small ladle I had available) and went into a fan oven pre-heated to 175°C. After ten minutes, they were eased off the surface and turned; after another ten minutes they got turned again and combined in one pan and, after a final ten minutes, they were ready (some for dinner and most to cool on a rack and then freeze on a parchment lined tray ready to bag up and take over to our hosts).

Sometime soon, I might give them another try. In particular, I’m interested to know if the egg can be dispensed with and whether the chestnuts (the hardest to obtain ingredient) really brings much to the table at that proportion.

21 December 2023
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The Other One Bites the Dust

Earlier this month, high winds carried off one of the cold frame / mini-polytunnels that we’ve been using for years and deposited the other one in the canal, near enough to retrieve it. Alas, the high winds overnight have now caused the second one to disappear, despite our attempts to anchor it more firmly

Given the weather, it is unlikely to have literally bitten the dust but it is gone who knows where. Fortunately the weather, though windy, isn’t at all cold for the time of year but I’ll need to think about what to do if a hard frost or worse becomes imminent.

20 December 2023
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Wine and sugar

I checked in on the wine again today. Both batches are set at the same gravity reading (about 1.000) as when I last measured them and taste about the same. My mission today was back sweetening. One batch at a time, I poured 4 50ml glasses and used a syringe to a basic syrup (1:1 sugar to water) in measured amounts (0, 3, 6 and 9ml). I then tasted each one and used that to calculate how much sugar syrup to add to the batch. There is a certain amount of rounding in each calculation as I can’t tell exactly how much liquid I have in each batch but I was able to estimate how much syrup I needed, aiming for about 15% for batch 1 and 5% for batch 2.

One of the suggestions I picked up when researching this was not to immediately bottle but to give the wine another week or so in the demijohns. If there is active yeast that survived the treatments I have given them, it should kick off now, while they are still sitting under bubbler valves rather than (potentially explosively) once bottled.

I don’t think either batch will be fantastic but I should end up with something drinkable at the end of the process and a few more thoughts to build on next time I have an opportunity.

19 December 2023
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Forward and Back and Onwards

One of the advantages of maintaining a long-running blog where I have the freedom to post what is on my mind is that I can look back and discover things that even I would otherwise have forgotten. For example, it turns out that I got my first proper bow tie about this time last year (I thought it was earlier that autumn) and, coincidentally, that I’d used two different tags (now standardised on bow tie).

Most of this term’s band gigs – the main situation when I have to wear a bow tie – have been clustered at this end of the term so I did find I’d got a bit rusty at putting it on. I managed it each time but it could consume quite a few minutes and I was anxious in case I needed to redo it while out on a gig. My solution, last night, was to go back and look for some basic information again. I found this page from fashion retailer Oliver Wicks very useful because, instead of having to watch through a video, it provided a simple diagram.

It turns out the trick I needed was the direction I folded the front bow in. Perhaps I misremembered or perhaps I got confused by videos people had filmed in mirrors? My intuition that I needed a loop and spare end on both sides was correct but I’d been doing it the wrong way round. The simple solution is that the loop of the second bow is what gets pushed through the back. Do that and it is easy to tighten and then finesse.

No more band gigs this year (and nothing in the diary until late April) but I might find a few more opportunities to practise over Christmas and I think I’ve now got it licked. It reminds me of an important heuristic (thinking strategy): if things seem tricky, don’t be afraid to go back and revise the first principles of the matter as you might be missing something.

18 December 2023
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(Could have been a) Silent Night

Whoops. I turned up to my gig tonight (the third carol service), unloaded the car and realised that I’d forgotten to pack one rather vital component, namely my bass! Fortunately the venue wasn’t far from home so Jane, who’d dropped me off was able to go back and collect it. I think it was a combination from rushing from an earlier event (originally scheduled for tomorrow) and carrying a couple of extra bags as the person who normally brings spare stands and stand banners wasn’t able to make it. Together, the two combined to throw off my ‘count the number of items’ strategy and it could have been a rather silent night!

Once that was over, it all went well and that’s the last gig I expect to wear a bow tie for in 2023.